Credit: Kelli Foster
If you’re not already a baked rice convert, I can tell you from experience that after making baked rice once, there’s a good chance you’ll never go back to the stovetop method again. This method for making buttery baked rice is absolutely foolproof, and it truly couldn’t be easier.
Drop a few ingredients (rice, butter, water) into a baking dish, season with salt, cover with foil, and pop it into a hot oven. About 30 minutes later you’ll be rewarded with super tender, fluffy rice. It work every single time. It’s blissfully buttery and perfectly seasoned. And it makes the perfect partner to whatever you’re cooking for dinner, be it grilled chicken breast, crispy pan-seared salmon fillets, or perfectly juicy pork chops.
What’s the Best Type of Rice to Use?
The best rice for baked rice is long-grain white rice, such as jasmine or basmati. You’ll need one cup uncooked rice for this recipe. It will give you about 3 cups of baked rice.
What Should I Serve with Baked Rice?
One of the greatest things about buttery baked rice is how versatile it is. This easy side dish goes with just about everything. Here are a few of our favorite recipes to serve it with:
How to Reheat Baked Rice
Leftovers will keep well in the fridge for up to four days. Reheat leftovers in a skillet over low heat (this is great when reheating just a small portion). Or, reheat in a covered baking dish in a 350ºF oven for about 10 minute. If needed, add a splash of water or broth to loosen the rice.
Ingredients
- 1 3/4 cups water
- 2 tablespoons unsalted butter
- 1 cup long-grain white rice
- 1 teaspoon kosher salt
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375ºF.
Place 1 3/4 cups water in a small saucepan and bring to a boil over medium-high heat. Meanwhile, cut 2 tablespoons unsalted butter into 8 pieces.
Place the butter, 1 cup long-grain white rice, and 1 teaspoon kosher salt in a 2-quart baking dish. Pour in the boiling water and stir to combine. Cover the baking dish tightly with aluminum foil.
Bake until the water is absorbed, 25 to 28 minutes. Remove from the oven and let sit covered for 5 minutes. Uncover and fluff with a fork.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.